Grilled prawns served with a lemon-coriander dressing that's so good you'll want to drink it.
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I made this dish for a group of friends as the appetizer of a four course dinner and was a huge success! Interestingly, without knowing the comments made here, several of the guests wanted to drink the marinade. I highly recommend this dish for anyone cooking several courses due to its simplicity and rapid prep/cooking timetable.
Hi, made this last night and it was really great. I do have a question about the lemon. The recipe calls for 1/2 cup of lemon juice but in the video it looks like 1/2 a lemon is used which is more like 1/8 a cup and 1/2 cup seems like a lot of lemon juice.
I shot for the middle and used 1/4 cup (so basically 1 lemon juiced) but would like to know how much should be there.
This recipe and instructions are great! My friends love it every time. When last weekend while preparing marinade I found out I did have orange marmalade I decided to use what I had on hand – strawberry preserve. Surprised? I was not sure either about using it. I took a risk and the dish did come out delicious. Although the flavor had a different note in taste, it still was fantastic. Go figure....
Going to try this recipe this weekend. I bought some very large prawns that still have the tails and partial shells on them. A good deal of meat is still exposed where the head and legs were removed so there is quite a bit of area to absorb the marinade. plan on grilling them after marinading. Should I remove the shells first? I like the idea of leaving the shell on for both presentation and it helps protect the prawn while on the grill. What are your thoughts?
Here at Rouxbe we are more about helping you with the skills and techniques behind cooking and not so much about what to serve with what. That being said, these prawns would go well with many things, rice, salad, some type of Asian inspired vegetable. Really it just depends on what sort of textures and flavors you are looking to pair with the meal. I would try maybe a nice coconut rice and maybe some baby bok choy but again, it's really up to you. Cheers!